Ukadiche Modak Recipe | Traditional Steamed Modak Recipe

Ukadiche Modal Recipe / Traditional Steamed Modak Recipe with step by step pics and a short YouTube video. It is mainly prepared with rice flour, jaggery, coconut, so it is also called as plain modak and this is a popular one in Maharashtra. I used modak mould, but if you have the experience, you can shape it by hand itself. I am tasting this modak the first time, but I  can say, the taste and flavour were really awesome. You can make the inner stuffing richer by adding almonds, pistachios, raisins too, also it can be refrigerated for a week but ensure the stuffing is moisture-free else it gets spoiled easily.

Check my other  Ganesh Chathurthi Recipes like

• Paal Kozhukattai
• Rava / Sooji Appam
• Sabudana Vada
• Pineapple Kesari
• Ganesh Chathurthi Recipe Collection

Traditional Steamed Modak Recipe

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Ukadiche Modak Recipe | Traditional Steamed Modak Recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Ukadiche Modal Recipe / Traditional Steamed Modak Recipe is mainly prepared with rice flour, jaggery, coconut, so it is also called as plain modak and this is a popular one in Maharashtra.

Course: Ganesh Chathurthi Recipes, Snack

Cuisine: Indian

Keyword: Traditional Steamed Modak Recipe, Ukadiche Modak, Ukadiche Modak Recipe

Servings: 20 Modak

Author: Priya Santhamohan

Ingredients

For the Inner Stuffing

• 1 Cup Grated coconut / துருவிய தேங்காய்
• ¾ Cup Jaggery / வெல்லம்
• 1 tsp Ghee / நெய் Link for Homemade Ghee
• ½ tsp Poppy Seeds / Khus Khus / கசகசா
• 4 Cardamom / ஏலக்காய்
• 1 tbsp Cashew / முந்திரி
• 2 Pinch Mace / Nutmeg / சாதிக்காய்
• ½ tsp Rice Flour / அரிசிமாவு
• Few Strands Saffron Strands

For the Dough (Outer Stuffing)

• 1 Cup Rice Flour / Idiyappam Flour / அரிசி மாவு
• 1¼ Cup Water / தண்ணீர்
• Salt / உப்பு As Needed
• 2 tsp Gingelly Oil / நல்லெண்ணெய்

Instructions

For the Inner Stuffing

1. First, measure and keep all the ingredients ready. Then, Soak saffron strands in little warm milk. Heat ghee in a pan, then add poppy seeds, cashews, cardamom pods and fry till golden colour.

2. Add grated coconut and roast in low flame till the moisture content leaves. Now add jaggery and mix well until it thickens.
3. Add nutmeg powder, rice flour, saffron give a quick mix and keep aside.

4. Make small balls with the inner stuffing.

For the outer dough

1. Take a large bowl, add rice flour with salt.

2. Pour boiled water little by little to the rice flour. Mix with the ladle, once slightly cooled, add oil and knead with your hand till soft and smooth. Also, cover the dough with a damp wet cloth to avoid dryness.
3. Take the Modak mould and grease with little oil. Stuff little dough into the mould and use your fingers to spread it. Place the stuffing inside the mould and seal it. Now open the mould gently and de-mould the modak. (Please watch my video of how to make modak)

4. Grease an idli plate/steamer with oil or spread a wet cloth over the steamer and place all the modaks carefully. Steam if for 8 to 10 minutes, the modaks looks shiny and it’s done now. Give a resting time of 5 minutes and then remove it.

Recipe Video

Recipe Notes

Tips for Traditional Steamed Modak Recipe

For the Inner Stuffing

1. Addition of poppy seeds lends a nice nutty taste, but it's optional. Also, don't add more than mentioned, as it has a slight bitter taste by nature.
2. Even raisins, slivered almonds, pistachios can be added for a rich taste. I used cashews only.
3. Always roast the coconut till all the moisture content leaves, else the water oozes out after making the modak.
4. Adjust jaggery as per sweetness required for this Ukadiche Modak Recipe.
5. Don't skip saffron as it gives a very nice flavour to the Traditional Steamed Modak Recipe.
6. This inner stuffing stays good for 1 week under refrigeration but ensure it is thick without any moisture.
7. I sprinkled rice flour to the stuffing at last, which helps to absorb the extra moisture.

For the outer dough

1. Use good quality homemade rice flour or readymade idiyappam flour to get soft kozhukattai.
2. Ensure to make the dough till smooth without any cracks.
3. If the dough is dry, the kozhukattai breaks and turn hard, so knead again with enough water.
4. If the dough is sticky (more water content), the kozhukattai cannot be shaped, to  troubleshoot it, knead it with little more gingelly oil.
5. Always keep the dough covered with a damp wet cloth till use, to avoid dryness.
6. Also, make the outer covering of the Modak as thin as possible or else the Mothagam becomes thick and harder.

Traditional Ukadiche Modak

Method for Ukadiche Modak Recipe

1. First, measure and keep all the ingredients ready. Then, Soak saffron strands in little warm milk. Heat ghee in a pan, then add poppy seeds, cashews, cardamom pods and fry till golden colour.

2. Add grated coconut and roast in low flame till the moisture content leaves. Now add jaggery and mix well until it thickens.

3. Add nutmeg powder, rice flour, saffron give a quick mix and keep aside.

4. Make small balls with the inner stuffing. For the outer dough: Take a large bowl, add rice flour with salt. 

5. Pour boiled water little by little to the rice flour. Mix with the ladle, once slightly cooled, add oil and knead with your hand till soft and smooth. Also, cover the dough with a damp wet cloth to avoid dryness.

6. Take the Modak mould and grease with little oil. Stuff little dough into the mould and use your fingers to spread it. Place the stuffing inside the mould and seal it. Now open the mould gently and de-mould the modak. (Please watch my video of how to make modak)

7. Grease an idli plate/steamer with oil or spread a wet cloth over the steamer and place all the modaks carefully. Steam if for 8 to 10 minutes, the modaks looks shiny and it’s done now. Don’t steam it furthermore as the modak turn hard.  Give a resting time of 5 minutes and then remove it.

Try this Ukadiche Modak Recipe along with Rajma Sundal for this Ganesh Chaturthi festival.

Ukadiche Modak Recipe